Pages

Wednesday, January 30, 2013

Eggless Drommekage Fra Brovst/ Danish Dream Cake

Drommekage Fra Brovst or Danish Dream Cake was this month's challenge for the Eggless Baking Group, thanks Meena (Chettinad Fiesta) for choosing such a lovely cake. There cannot be a better name to this cake, it was truly delicious and out of this world. Baking eggless has become easier now, and personally I like orange juice or buttermilk for replacing eggs. The cake is a basic vanilla cake, but the topping was amazing, brought the basic cake to another level. Try this, when you have a lot of people to share with, otherwise you'll end up finishing the whole thing, it was that good..Recipe Source: Diana's Desserts

Need To HaveFor The Cake

All Purpose Flour Or Maida - 1 + 1/4 cup

Orange Juice - 3/4 cup

Oil - 1/4 cup

Caster Sugar - 1/2 cup

Baking Powder - 1 teaspoon

Baking Soda - 1/2 teaspoon

Vanilla Extract - 1/2 teaspoon

Salt - 1/8 teaspoon

For Topping

Butter - 4 tablespoons

Dessicated Coconut - 1/2 cup

Light Brown Sugar - 1/2 cup

Milk - 2 tablespoon

Method

Sieve the flour, baking powder and baking soda and keep. Prepare the baking pan by greasing with oil and dusting with flour. Take the oil, orange juice, sugar and vanilla extract and mix well. To this, add the sifted flour and the salt and mix really well.

Pour this in the prepared pan and bake it at 180C for 25 minutes or till a toothpick stuck in the middle of the cake comes clean.

Take all the ingredients given under 'topping', mix and keep it ready.

As soon as you remove the cake pan from the oven, spread the topping all over the cake. Put it back in the oven and bake it for another 10 minutes at 200C. Remove, cool the cake and slice it.

Note
The cake tasted good the next day too, but I am not sure after that because of the coconut in the topping, I would prefer to refrigerate it, if you have leftovers.
I didn't have dessicated coconut, I used grated fresh coconut, microwaved it for 7 or 8 minutes, till it became dry and crumbly and used it instead, it was perfect, also melt the butter before mixing in the other ingredients.

I've been looking so many post in my dashboard under the same headline, got curious to see what actually it is.Now, this is going to be in my trying list.This looks moist and tangy flavor is appealing me to bake it soon.

Hi Valli The cup I am using is equal to 8 oz which approximately equals to about 240 ml. If you are into baking, I strongly recommend you to get the measuring cups and measuring spoons set, since measurements is very important in baking, hope u have a nice time baking this.

I work in a food-healthstore and I'm thrilled to have a good cake-recipe for customers who aren't allowed the use of eggs. The cake tasted wonderfull.I have made a small ajustment by adding pieces of appel and dried apricot which fitted in nicely. In my blogpost I have translated the ingredients to the European metric system. Many Dutch greeting, Gerry